Graham Cracker House Recipes

Steps:

• Assemble graham cracker squares to resemble house, including three walls and a roof, using frosting to adhere and propping with small cans until frosting is set. Arrange tinted coconut and chick candy inside house. Decorate house as desired with frosting, jellybeans and pastel sprinkles.

Steps:

• Determine how thick your frosting is and thicken it up to a very thick paste with the confectioners sugar.
• Erect your graham cracker house by sealing the corners with your frosting mixture.
• Let harden for a couple of hours.
• Decorate your house by attaching the candies with the frosting mixture.

Steps:

• Arrange the empty cardboard cereal or cracker box upright on a piece of aluminum foil-covered cardboard (you can tape it down to secure it). Tape the top flaps of the box together to form a pitched roof. Frost the whole box with chocolate frosting and then stick on the graham crackers onto the sides and roof of the box. Fill in the cracks by squeezing the frosting through a pastry bag with plain tip (you can also use a plastic bag with a small hole cut from the corner). Draw crooked windows with the frosting and board them up with graham cracker scraps. Shingle the roof with candy corns. To add a porch, glue with the frosting a graham cracker horizontally to the side of the house and support it with licorice or candy sticks. For a backyard graveyard, flatten the marshmallows, snip off the side with scissors and use frosting to stand them up and decorate with "R.I.P.". Add a crooked walkway of Necco wafers and a "Keep Out" sign with a wafer written in frosting. Sprinkle crushed chocolate cookies to fill in the yard and decorate house with candies.

Steps:

• Preheat oven to 350 degrees. Whisk flours, wheat germ, salt, baking soda, and cinnamon in a medium bowl; set aside.
• Put butter, brown sugar, and honey into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, 2 to 3 minutes, scraping down sides of bowl as needed. Reduce speed to low. Add the flour mixture, and mix until combined.
• Turn out dough onto a floured surface, and divide into quarters. Roll out each piece between 2 sheets of floured parchment paper into rectangles a bit larger than 9 by 6 inches, about 1/8 inch thick.
• Using a fluted pastry wheel, trim the outermost edges of each rectangle, and divide into three 6-by-3-inch rectangles. Pressing lightly, so as not to cut all the way through, score each piece in half lengthwise and crosswise, to form four 3-by-1 1/2-inch crackers. Stack parchment and dough on a baking sheet and chill in freezer until firm, about 20 minutes.
• Remove two sheets of dough from freezer. Pierce crackers using the tines of a fork. Transfer to large baking sheets lined with parchment paper. Bake, rotating halfway through, until dark golden brown, 8 to 9 minutes. Repeat with remaining dough. Let cool on sheet 5 minutes; transfer crackers to wire racks to cool completely.